Spaghetti Bolognese | Classic Meat Sauce Pasta Dinner
Spaghetti Bolognese, a classic meat sauce pasta dinner, is a dish that many people adore for its rich, hearty flavor and comforting textures. Picture al dente spaghetti slathered in a thick, savory sauce, with bits of ground beef and a medley of fragrant herbs that come together in a splendid symphony. It’s the kind of meal that can make a chilly evening feel cozy or transform a regular weekday into a special occasion. Whether you’re savoring it at the dinner table with family or enjoying it as leftovers the next day, each bite makes you feel at home.
Table of Contents
This recipe isn’t just easy to whip up; it also relies on simple, inexpensive ingredients that you probably already have in your pantry. You’ll love how effortlessly it comes together in less than an hour, with minimal fuss and maximum flavor. Each spoonful tells a story of comfort and warmth that you won’t find in your average takeout. Don’t be surprised if this Spaghetti Bolognese becomes your go-to recipe for family gatherings or casual dinners with friends. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and 45 minutes of cooking, you can serve this delightful dinner in no time.
- Irresistible Flavor: Each bite bursts with the rich flavors of beef, tomatoes, and aromatic herbs.
- Eye-Catching Appeal: A vibrant plate of spaghetti topped with luscious meat sauce will charm any guest.
- Flexible Serving: Perfect for any occasion, from a casual weeknight dinner to hosting family and friends.
- Ideal for Meal Prep: Make a big batch and enjoy it throughout the week or freeze it for a later delight.
Ingredients You’ll Need
- 2 tablespoons olive oil – This healthy fat helps sauté the onions and garlic to perfection, enhancing the flavors of the sauce.
- 1 cup finely chopped yellow onion (about 1 medium onion) – Onions add sweetness and depth. Make sure to chop them evenly for consistent cooking.
- 2 tablespoons minced garlic – Garlic provides a fragrant, robust flavor that truly elevates the dish.
- 1 lb ground beef (85 or 90%) – Using lean ground beef keeps the sauce rich without overwhelming grease; you can substitute it with bulk Italian sausage for a different twist.
- ¾ teaspoon fine sea salt – Essential for seasoning and drawing out the meat’s natural flavors.
- ¼ teaspoon cracked pepper – Freshly cracked pepper brings a subtle spice that complements the sauce nicely.
- ⅛ teaspoon crushed red pepper – This adds a hint of heat; adjust according to your taste preference.
- 2 tablespoons tomato paste – Tomato paste deepens the flavor and provides a rich consistency to the sauce.
- 1 tablespoon granulated sugar – A tiny touch of sweetness balances the acidity of the tomatoes.
- ⅓ cup dry red wine – Use a good-quality wine that you’d enjoy drinking; it improves the sauce’s depth. You can swap it for broth if you prefer not to use wine.
- ¼ cup water – This helps combine the ingredients without making the sauce too thick.
- 28 oz canned whole peeled tomatoes – Choose high-quality tomatoes for the best flavor; you can crush them by hand if you prefer a chunkier sauce.
- 2 teaspoons dried basil or 10 torn basil leaves – Fresh or dried basil infuses an aromatic element that is classic in Bolognese.
- 1 teaspoon dried parsley – Adds a fresh, herbal flavor.
- ½ teaspoon dried oregano – Oregano contributes an earthy undertone to the sauce.
- 1 dried bay leaf – A bay leaf enhances the complexity of flavors in the sauce.
- 8-12 oz pasta for serving – I highly recommend spaghetti, but feel free to use your favorite pasta shape for this dish.
How to Make Spaghetti Bolognese | Classic Meat Sauce Pasta Dinner
Heat oil: Start by heating 2 tablespoons of olive oil in a large pan over medium heat. Once it’s shimmering, you know it’s ready for the next step.
Sauté onions: Add 1 cup of finely chopped yellow onion, cooking until softened for about 3 minutes. Keep stirring to prevent browning.
Add garlic: Toss in 2 tablespoons of minced garlic and cook until it’s fragrant, which takes about 30 seconds. Your kitchen will start to smell incredible at this point!
Brown the meat: Now, add 1 lb of ground beef, sprinkling ¾ teaspoon fine sea salt, ¼ teaspoon cracked pepper, and ⅛ teaspoon crushed red pepper over the top. Cook the meat, crumbling it as you go, until it’s browned and cooked through. If there’s excess grease, drain it away for a cleaner sauce.
Incorporate tomato paste: Stir in 2 tablespoons of tomato paste and 1 tablespoon of granulated sugar. Cook this mixture, stirring often, until the tomato paste caramelizes slightly—about 1-2 minutes. This step deepens the flavor of your sauce.
Deglaze with wine: Drizzle ⅓ cup of dry red wine into the pan, scraping up any browned bits from the bottom. Allow this to cook for about 3-5 minutes until the wine reduces by half and the sharp alcohol scent dissipates.
Add liquids and tomatoes: Pour in ¼ cup of water and the 28 oz can of whole peeled tomatoes. Use a wooden spoon to break up the tomatoes as you cook—they’ll blend beautifully into the sauce.
Mix in herbs: Add 2 teaspoons of dried basil, 1 teaspoon of dried parsley, ½ teaspoon of dried oregano, and 1 dried bay leaf. Stir everything until combined, making sure the bay leaf is submerged. Bring it to a simmer and let it bubble away for at least 30 minutes with an offset lid, stirring occasionally.
Cook pasta: While your sauce simmers, begin cooking your pasta according to package instructions. If you plan to mix the spaghetti with the meat sauce, be sure to reserve ¼ cup of the pasta water before draining.
Combine and serve: Add the cooked pasta to the meat sauce, along with a splash of your reserved pasta water. Stir well, letting the sauce cling to the noodles for a few minutes. Serve hot, topped with a sprinkle of parmesan cheese if desired.
Storing & Reheating
To store your leftovers, cool the Spaghetti Bolognese and transfer it into an airtight container to keep it fresh. It’ll be fine at room temperature for a few hours and can be refrigerated for up to 3 days. For longer storage, consider freezing the sauce in separate portions for a cozy meal anytime in the next three months. When you’re ready to enjoy it again, simply reheat on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened up. The texture may change slightly, but a gentle simmer should refresh those flavors.
Chef’s Helpful Tips
- Avoid overcooking the garlic, as it can turn bitter if browned too much.
- For an even richer sauce, simmer it for longer than 30 minutes—extra time allows the flavors to deepen.
- If you prefer an extra touch of freshness, stir in a handful of fresh spinach right at the end before serving.
- Use room temperature ingredients for better emulsification; this goes especially for the meat.
- For added flavor, consider sautéing chopped carrots or celery along with the onions.
- Always taste your sauce before serving! Adjust seasoning if necessary, and feel free to add more herbs if you desire a bolder flavor.
Spaghetti Bolognese is truly one of those comforting classics that never seems to go out of style. With its irresistible sauce and pasta that hugs every bite, it’s perfect for casual dinners, special gatherings, or even just a simple night in. Don’t be afraid to tweak the recipe to suit your tastes! Maybe throw in some veggies for a healthier twist or try different herbs you love. The beauty of this dish lies in its versatility. Enjoy every last bite of this delightful classic!
Recipe FAQs
What type of pasta works best with Bolognese sauce?
While spaghetti is the classic choice, you can use any pasta shape you prefer. Fettuccine, rigatoni, or even penne are excellent alternatives, as their shapes hold onto the sauce beautifully. Just make sure to cook the pasta al dente to keep that perfect bite.
Can I make this sauce ahead of time?
Absolutely! In fact, preparing the sauce a day before lets the flavors meld beautifully. Just store it in the refrigerator in an airtight container. When you’re ready to serve, warm it on the stovetop, stirring occasionally, until heated through.
Is Spaghetti Bolognese freezer-friendly?
Yes! You can freeze Bolognese sauce for up to three months. Just let it cool completely, portion it into freezer-safe containers, and label them with the date. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat gently.
How can I make this recipe healthier?
To lighten it up, consider using lean turkey or chicken instead of ground beef. You can also throw in more vegetables like chopped bell peppers, carrots, or zucchini for added nutrition. Whole grain or vegetable-based pasta also enhances the health profile of the dish while boosting fiber content.
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📖 Recipe Card
Spaghetti Bolognese | Classic Meat Sauce Pasta Dinner
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
This Spaghetti Bolognese features a rich, homemade meat sauce packed with flavor. With simple preparation and fresh ingredients, it’s the perfect comfort food for a quick yet satisfying dinner.
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped yellow onion (about 1 medium onion)
- 2 tablespoons minced garlic
- 1 lb ground beef 85 or 90%
- ¾ teaspoon fine sea salt
- ¼ teaspoon cracked pepper
- ⅛ teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1 tablespoon granulated sugar
- ⅓ cup dry red wine
- ¼ cup water
- 28 oz canned whole peeled tomatoes
- 2 teaspoons dried basil or 10 torn basil leaves
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 dried bay leaf
- 8–12 oz pasta for serving – spaghetti recommended
Instructions
- Heat oil in a large pan over medium heat.
- Add onion and cook until softened for about 3 minutes.
- Stir in garlic and cook until fragrant for about 30 seconds.
- Add ground beef, salt, black pepper, and crushed red pepper, cooking until browned. Drain excess grease if needed.
- Mix in tomato paste and sugar, cooking until the tomato paste is browned for about 1-2 minutes.
- Pour in red wine, scraping the bottom to release browned bits. Cook until the wine reduces by half for about 3-5 minutes.
- Add water and canned tomatoes, breaking them apart as they cook.
- Stir in basil, parsley, oregano, and bay leaf until combined, then let simmer for at least 30 minutes with a lid propped open, stirring occasionally.
- While sauce simmers, cook pasta according to package instructions. Combine pasta and sauce just before serving, reserving a bit of pasta water if needed. Simmer together until sauce clings to noodles for several minutes.
- Serve, garnished with parmesan cheese if desired.
Notes
For a richer flavor, consider using a blend of ground beef and Italian sausage.
Adjust the amount of red pepper based on your heat preference.
Basil can be replaced with fresh herbs for a brighter taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
